Pappadelle Pasta with Asparagus, Saffron + Peas

Name: Pappadelle Pasta with Asparagus, Saffron + Peas
Cuisine: British
Ingredients: 1 pinch Saffron; 2 tbls unsalted butter; 3 Shallots minced; 7 oz Vermouth red wine; 2 Cups Veg broth; 1 Cup Heavy cream; Salt and black pepper to taste; 1 tsp; Lemon juice; 1 lb Pappadelle pasta; 1 lb Asparagus cut into 1 inch pieces. I used large thick Asparag; 1 Cup frozen peas; 1 little finely grated Parmeasan cheese to finish

Maureen 😀 @Moe131

Liverpool England

This is for Lunch today only 2 of us so it's just right. Pappardelle Nido are large flat ribbons of pasta curled up into nest (nido) shapes They originate in the centre-north of Italy and more precisely in Tuscany, where they are found in many traditional recipes. The name also originates from the Tuscan dialect, the verb "pappare" means to `gobble up' there you go a bit of info 😆 #Seasonalingredient #lovepasta

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Ingredients

1 pinchSaffron
2 tblsunsalted butter
3Shallots minced
7 ozVermouth red wine
2 CupsVeg broth
1 CupHeavy cream
Salt and black pepper to taste
1tsp
Lemon juice
1 lbPappadelle pasta
1 lbAsparagus cut into 1 inch pieces. I used large thick Asparag
1 Cupfrozen peas
1little finely grated Parmeasan cheese to finish

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Steps

1

Place the saffron in a small bowl add 3 tbls boiling water and set aside
2

Bring a large pan of salted water to the boil and add the pappadelle
3

Meanwhile in a large skillet melt the butter and sautè the shallots until softened about 3 minutes.
4

Add in the vermouth and bubble until its reduced by about 1/3 of a cup. Add in the saffron water and again bubble until its reduced by 2/3.
5
6

Add in the cream and bring to the boil simmer until thick enough to stay on the back of a spoon. Add lemon juice? Salt + pepper mix and set aside.
7

Pepper
8

Cook the pasta in the boiling water as directed on the package. Add the Asparagus, peas to the pasta for the last few minutes of cooking.
9

Drain add to the sauce mix and serve with some finely grated parmesan cheese on top.
10

Add the pappadelle mix to the sauce and mix if the pan is big enough if not add to a large bowl and mix add the finely grated parmeasan cheese over the top
11

Serve and enjoy.

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Cooksnaps

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Maureen 😀 @Moe131

on April 29, 2021 10:59

Liverpool England

Cookpad founder Member Ambassador, Also a Cookaholic.I love this Cookpad Site, Recipes, friends, interesting people and outstanding recipes, and able to see and to taste food from all over the world. i have learned so much more here, spices , herbs and lovely recipes of different cultures. also experimenting mixing different herbs and spices and making my own creations .I have cooked for my family since I was 14yrs, home from school as my Grandmother could no longer cook she was 91yrs, my Dad worked and there was only me so I learned quite quick and have always enjoyed it. I only started experimenting with herbs and spices and items I had never heard of before through joining Cookpad 2014 and I'm still learning new things. It is a passion of mine and I always invite my family around so I can create something new for them to try. my children grew up learning lots from me I have 3 daughters all with their own families and two Sons one who cooks for his family also my youngest son who is still at home with me,he comes up with some lovely meals and ideas so I'm proud of them all. 💜